Steak Shopping 101: Secrets to Picking the Perfect Cut

Today, we’re diving into one of the most important aspects of creating a perfect steak—choosing the right cut. Understanding how to shop for steaks is where the journey truly begins. The right selection ensures you have everything you need to create a flavorful, juicy, perfectly cooked steak, every time. 

GENERAL RULES

When buying steaks, think about your cooking goals. If you're familiar with my Perfect Steak Philosophy, you'll know that a perfect steak should have:

• Flavorful and crunchy crust
• Perfect edge-to-edge medium rare doneness
• Amazing meat quality and flavor

Meat quality is all about tenderness, juiciness, marbling, and flavor. Marbling plays a huge role here. The more marbling a steak has, the better it will be for creating that perfect crust, as the fat melts down during cooking and helps with the crust formation.

Marbling also contributes to even cooking, which leads to that perfect edge-to-edge doneness we’re always striving for. Plus, the rendered fat adds an incredible flavor and juicy texture. A steak with good marbling is not only tastier but also more tender, as the fat works its way between the muscle fibers, keeping them from tightening up.

For that flavorful and crunchy crust, you need a dry surface, high heat, and good equipment. When comparing a dry-aged steak to a wet-aged one, you’ll see that dry aging removes moisture, making it easier to achieve the perfect crust. Wet-aged steaks, which are vacuum-sealed, retain more moisture, making it tougher to get that beautiful crust.

That’s why I always recommend dry-aged steaks for an easier path to steak perfection.

STEAK THICKNESS MATTERS

Steak thickness is another key factor. A minimum of two fingers thick (about 1.5 inches/3.81 cm) is ideal. Anything thinner makes it difficult to balance the crust and the internal doneness—thinner steaks are much easier to overcook. This is especially important for cuts like ribeye, striploin, tenderloin, porterhouse, T-bone, and others.

With thicker steaks, you have more time to achieve that perfect flavorful and crunchy crust without overcooking the inside, which is the goal of every method we teach. Steaks under one finger thick are better suited for the thin steak method, as they require different handling.

Even cutting is just as crucial—an uneven steak won’t cook evenly, which means you can’t achieve that perfect edge-to-edge medium rare doneness. Always check the cut before buying and avoid unevenly cut steaks, as they make cooking more challenging.

HOW TO CHOOSE DIFFERENT STEAK CUTS

No matter the cut, always make sure it’s been aged. For wet-aged steaks, the minimum should be 14-21 days, but ideally 28 days. For dry-aged steaks, aim for a minimum of 28 days.

When it comes to ribeyes, the key is in the Spinalis Dorsi (the ribeye cap). The closer the ribeye is to the chuck end, the larger the cap, which means more marbling, better flavor, and more tenderness. Always choose ribeyes with a large Spinalis—it’s the most flavorful part of the steak.

Tomahawks are essentially ribeyes with an extended rib bone. However, they often come with a tougher section known as the blade steak or lifter. I always ask my butcher to remove this part to ensure I’m getting the best of the ribeye without the added toughness.

For tenderloins, I always look for steaks from the center cut. The head and tail sections are less uniform and harder to cook evenly. The center cut is the most tender, has the best marbling, and is the easiest to prepare to perfection.

With striploins, pay close attention to the fat cap. Cuts with an uneven fat cap can cook unevenly, so look for steaks with a well-distributed fat layer. Grass-fed beef tends to have a better fat flavor in Europe, while grain-finished beef in the USA provides more robust fat for my taste.

WHAT BEEF TYPE SHOULD YOU CHOOSE?

The type of beef you choose also plays a huge role in the outcome. Croatian steaks, for instance, are often dry-aged and come from grain-finished heifers, making them more tender and marbled. I always ask about the breed and age of the animal before purchasing, as younger, grain-finished cattle tend to produce steaks with more marbling and tenderness.

For something with more intense flavor, you can go for older, grass-fed animals like Txogitxu, known for their deep, beefy taste. The color of the meat will often give you clues about the animal’s diet and age—darker meat usually indicates grass-fed beef or older cattle.

Australian Wagyu is another great option if you're looking for rich marbling and tenderness without the cost of Japanese Wagyu. Wet-aged Wagyu, especially from Australia, offers a more affordable option while still delivering incredible taste and texture.

Remember, steaks with good marbling are not only easier to cook but also deliver that amazing meat quality and flavor we’re always chasing. 

BUILDING A GOOD RELATIONSHIP WITH YOUR BUTCHER

Never underestimate the importance of a great relationship with your butcher! Ask about the age, breed, and diet of the animal, and always check for even cuts. A butcher who knows your preferences will help you find the best cuts every time.

If you don’t have a go-to butcher yet, start exploring different options and find the one that matches your needs. Look for:

• Consistent steak quality
• Fair prices
• Clean, organized shop
• Butchers who listen to your specific requests

Our Steak Academy team is also researching the best online butcher shops across the USA and Europe, so stay tuned for our comprehensive guide coming soon. 

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